Palmetto Creek Farms
Avon Park, Florida
Jim Wood raises whole, free range and natural Hereford pigs, with the rare permit to slaughter on-premise, reducing the stress of the experience on the animal.
White Oak Pastures
No green washing here! After testing out their ribeye at the Cayman Cookout on recommendation of Michel Nischan, we were so impressed by the product (processed on-premise in a facility designed by Temple Grandin) we are taking it onto the menu.
Working with the largest network of sustainable U.S. family farmers and ranchers – 700 and growing,
all Niman’s animals are raised outdoors or in deeply bedded pens, developed with the help of animal welfare expert Dr. Temple Grandin. Niman Ranch offers a complete line of fresh beef, pork, lamb, poulty, cage-free eggs and a variety of smoked and cured meats.
Winston-Salem, North Carolina
Poulet Rouge Fermiere is the pride and joy of Joyce Foods, a speciality producer of all-natural poultry and game products with a farming operations in the Piedmont region.
West Bodden Town, Grand Cayman
Chef Thomas Tennant works Ken Rankin’s local pork into his charcuterie program at our island restaurant, and has been working with Hurley’s supermarket to promote local meat from farms like Ken’s.
Old Brown Ranch
Lower Valley, Grand Cayman
Paul Bodden, a fourth generation Caymanian rancher runs the family business now, raising and breeding cattle and pigs. We met him through our Farm to Table series with Slow Food Grand Cayman, and are excited to be the first restaurant to carry his meats.